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photo Coriander Chicken Tostadas with Refried Beans and Grilled Fennel Recipe | Say Mmm

Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Coriander flavors this Mexican-style salad. Close
6 Servings - 40 min - bonappetit.com
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Servings:6  | Calories:432 | Total Fat:22g  | Chol:50mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 2g
10 %
Total Carb 40g
13 %
Fiber 11g
44 %
Sugars 7g
---
Cholesterol 50mg
17 %
Sodium 692mg
29 %
Protein 26g
51 %
Calories:
32% Others combined
29% Safflower oil
20% Skinless boneless chicken breast
17% Corn
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 15 ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
1 large fresh fennel bulb, trimmed, cut through core into 1 / 3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs

 Directions : View recipe directions on bonappetit.com
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